On February 2nd he’ll be at Barbara-Jo’s Books to Cooks for an “educational morning all about fermentation while enjoying a lunch inspired by The Art of Fermentation”, followed by a chat/book-signing event in the afternoon. The lunch/talk is $80, but includes a copy of the new book. The afternoon chat/book-signing is free but registration is required. Contact Books to Cooks by phone on 604-688-6755 to register for an event. Check out their website for more information and other foodie events.

If you’ve never read a Sandorkraut book, please do! You won’t regret it.

Wild Fermentation was many people’s first introduction to fermenting foods and quickly became THE go-to reference guide. This book is filled with easy recipes and is a fantastic introduction to all things that go ferment in the night. It will inform and inspire you to just go for it and give fermentation a chance.

His new book The Art of Fermentation goes above and beyond to become the fermentation bible of our dreams. It is a large and beautiful book with colour photos of ferments from around the world and has approachable, yet thorough, guidance on how to start your own family of friendly critters (yeasts, bacteria, and SCOBY). It is a comprehensive exploration of fermentation and is ideal for anyone who really wants to know exactly what the hell is going on when food ferments. Let your left-brain-nerd flag fly!

As per Sandor’s website, it “…takes on Big Food by profiling grassroots activists who challenge the way we think about food. From community-supported local farmers to raw milk producers forced to fly under the radar of Big Government, this book shows how ordinary people can find their way out of the corporate food maze and take direct responsibility for their own health and nutrition.”